RICH CHOCOLATE BUNDT CAKE
This recipe comes to my family from a good friend who played surrogate Auntie for our kids when we lived in North Carolina. She got it from her Mimi (maternal grandmother). Not sure of its history from there. Smash hit wherever it goes. Several similar cake mix bundt recipes on here, but none exactly like this one so thought I'd add it to the fray. Requires a carafe of milk while eating. *wink*
Provided by O-mama
Categories Dessert
Time 1h20m
Yield 1 bundt, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, oil and eggs on low speed.
- Add dry pudding mix and dry cake mix. Beat at low speed.
- Fold in chocolate chips.
- Generously grease bundt pan and flour.
- Bake at 350° for 1 hour.
- Turn out on rack and cool. Frost if desired.
- Note: I like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. Once cooled I use the rest of the frosting. Then I melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
- [Afterthoughts: I tried this with a chocolate cake mix for the fun of it. It became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. The yellow mix seems to give it a richer flavor in my opinion. Just my 2-cents for your musing.].
Nutrition Facts : Calories 901, Fat 56.4, SaturatedFat 17.4, Cholesterol 119.7, Sodium 778.2, Carbohydrate 97.1, Fiber 4, Sugar 62.2, Protein 9.2
RICH CHOCOLATE BUNDT CAKE
"The secret to this low-cal cake is pureed sweet potatoes in the batter." From Shape magazine
Provided by Lissa_L
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Coat a 6-cup nonstick Bundt pan with cooking spray and dust with 1 tbsp flour. Set aside.
- In a small bowl, stir together sweet potato puree and buttermilk; set aside.
- In a large bowl, combine the brown sugar, corn syrup and oil. Beat with a mixer at medium speed for 5 minutes. Add the egg and beat well.
- In another large bowl, sift together the remaining flour, cocoa, baking powder, baking soda and salt. Set aside.
- With the mixer at low speed, alternate adding 1/3 of the flour mixture and 1/3 of the sweet potato mixture into the sugar and egg mixture until all ingredients are incorporated (do not overmix). Pour the batter into the prepared pan. Bake in the center oven rack for 40 minutes or until the cake springs back when lightly touched in the center.
- Cool at least 15 minutes before removing from pan. Allow the cake to cool on a cake rack for 5 more minutes. Sift the confectioners' sugar over the top of the cake and serve warm. Garnish with fresh raspberries and a sprig of mint.
Nutrition Facts : Calories 199.2, Fat 4, SaturatedFat 0.9, Cholesterol 21.4, Sodium 196.4, Carbohydrate 40.9, Fiber 1.9, Sugar 16.3, Protein 3.1
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
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- Preheat oven to 350F/180C. Grease a 12-cup (10-inch) Bundt pan and coat with cocoa powder, tapping the pan slightly to remove any excess. Set aside.
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